CN103652599A - Preparation method for fresh-keeping steamed breads - Google Patents
Preparation method for fresh-keeping steamed breads Download PDFInfo
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- CN103652599A CN103652599A CN201310587468.0A CN201310587468A CN103652599A CN 103652599 A CN103652599 A CN 103652599A CN 201310587468 A CN201310587468 A CN 201310587468A CN 103652599 A CN103652599 A CN 103652599A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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Abstract
The invention discloses a preparation method for fresh-keeping steamed breads, which particularly comprises the following continuously performed steps: preparing leaven, kneading leaven, kneading leaven and dough, mixing dough, shaping, fermenting and steaming. A yeast is fermented for 4-6 times by using a culture medium so as to obtain the leaven; in a room with the natural temperature, the steaming temperature is 97-100 DEG C, when the centers of the steamed breads are heated over 97 DEG C and the temperature is kept for more than 30 minutes, the steamed breads are prepared; the fresh-keeping package, inspection, observation and storage of the steamed breads are performed in an online manner. According to the preparation method, the leaven is obtained via fermentation for 4-6 times to ferment the dough, adding any anticorrosive is needless, and gas exchange during package is needless. After inspection, the fresh-keeping period of the steamed breads prepared by adopting the method can reach 90 days at the normal temperature.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of fresh-keeping steamed bun.
Background technology
Fresh-keeping steamed bun, because of its characteristic easily, receives an acclaim in society people's fast pace life.The preparation method of fresh-keeping steamed bun is roughly divided into three kinds of modes, first kind of way is to utilize to inflation in packing box to reach fresh-keeping object: for example: 1) patent application (application number: the fresh-keeping mouldproof packaging, storage method that 201110187112) discloses a kind of steamed bun, its processing procedure comprise steam, cooling, packing and the interior air of packing box (bag) is replaced, is sealed, charge air conditioning is that carbon dioxide and nitrogen are with a certain proportion of mist, its shelf-life normal temperature next, reach 60 days the fourth quater, 0 ℃ of-5 ℃ of condition is issued to 80 days; 2) patent application (application number: 201110187112) disclose the keeping storage method of fresh of steamed bun products, its charge air conditioning is food-grade carbon-dioxide gas.Its shelf-life at normal temperatures one, reach 60 days the fourth quater, 0 ℃ of-5 ℃ of condition is issued to 90 days.Although this fresh-keeping mode can reach certain fresh-keeping effect, need to be equipped with charger and carry out gas filling technology, to waste time and energy, cost is higher.The second way is that the steamed bun after steaming is freezing or low temperature is preserved, conventionally adopt quick-freeze craft and under frozen state (under product center zero temperature 18 degrees Celsius below) store, transportation and sale, although which can be effectively fresh-keeping, its cost is far longer than normal temperature and preserves.The third mode adds anticorrisive agent to reach fresh-keeping object while being manufacturing process, this mode is not obviously the first-selection of healthy and safe diet, and its pot-life is not long, is generally 1 month, no longer than 2 months.Fresh-keeping steamed bun keeping fresh at normal temperature time limit that above three kinds of modes obtain is the longest is 60 days, and freshness date is shorter.
In addition, Steamed Bread technique great majority adopt dry ferment or yeast powder to carry out zymotechnique at present, after disposable and face, proof 60 minutes and carry out moulding process, time used is short, and Part Methods adopts old face fermentation, and most methods is all used alkali, the fresh-keeping effect of the steamed bun that these method fermentations obtain is poor, and freshness date is shorter.
Summary of the invention
The defect or the deficiency that for above-mentioned existing steamed bun preservation method, exist, the object of the invention is to, a kind of preparation method of fresh-keeping steamed bun is provided, the method adopts the leavening dough obtaining through 4～6 fermentations to leaven dough, and without adding any anticorrisive agent, in encapsulation process without substitution gas.Through check, the fresh-keeping steamed bun that method of the present invention obtains freshness date at normal temperatures reaches 90 days.
In order to achieve the above object, the present invention adopts following technical scheme to be solved:
A preparation method for fresh-keeping steamed bun, specifically comprises following step of carrying out continuously:
Step 1, making leavening dough:
Under room temperature, according to weight, first 6000 parts of water, 725 parts of leavening dough and 40 parts of distiller's yeasts are mixed, then pour 840 parts of culture mediums into and mix after fermentation 8～15 hours; Secondly continuously ferment as follows 2～4 times: add 1000 parts of culture mediums to mix after fermentation 3～9 hours; Finally add 50 parts of 3500 parts of culture mediums and white wine simultaneously, after stirring evenly, shakeout ventilation, within every 1～2 hour, stir once, after 2 days, obtain leavening dough;
Step 2 and leavening dough:
The leavening dough that step 1 is obtained is according to weight, adds 3 parts of water to melt, then adds 3 parts of flour to mix thoroughly, 20 ℃～45 ℃ bottom fermentations 3～8 hours in every 1 part of leavening dough;
Step 3 and ferment face:
The leavening dough obtaining to step 2 is according to weight, to add in every 7 parts of leavening dough 13 parts of flour with after 3.5～5.5 parts of water with become dough, the temperature of described water is 20～45 ℃; Under 20 ℃～45 ℃ conditions, in fermenting case, ferment 5～9 hours, obtain ferment face;
Step 4 and face: according to weight, to adding 0.3～0,5 parts, ferment face in every 1 part of flour, adding 0.35～0.45 part, water, carry out and face;
Step 5, knead dough: will after the face piece piecemeal of becoming reconciled, carry out craft or dough kneeding machine kneading;
Step 6, moulding: according to the difference of designs and varieties, adopt machine or complete by hand the moulding of steamed bun semifinished product, can need faric making steamed stuffed bun or steamed twisted roll semifinished product according to taste;
Step 7, proof;
Step 8, steam the steamed bun that obtains steaming;
Step 9, packing, inspection, observation, warehouse-in.
Further, the preparation method of described leavening dough is as follows: under natural room temperature, according to weight, 6000 parts of water, 725 parts of dry ferments and 40 parts of distiller's yeasts are mixed, then pour 840 parts of culture mediums into and mix after fermentation 8～15 hours; Add 1000 parts of culture mediums to mix after fermentation 3～9 hours; Add for the second time 1000 parts of culture mediums to mix after fermentation 3～9 hours; Add for the third time 1000 parts of culture mediums to mix after fermentation 3～9 hours; Finally add 50 parts of 3500 parts of culture mediums and white wine simultaneously, after stirring evenly, shakeout ventilation, within every 1～2 hour, stir once, after 2 days, obtain leavening dough.
Further, the culture medium in described step 1 is wheat flour, corn flour, various starch or ground rice.
Further, in described step 4, flour used is to adopt wheat flour or coarse cereal powder or coarse cereals sheet or fruits and vegetables fragment, bar, sheet and wheat flour mixed configuration; The mixed liquor that adds water or water and fruit, vegetable juice, juice during with face.
Further, described step 7 is that the steamed bun semifinished product of moulding is proofed, and proofs 30 ℃～45 ℃ of temperature, humidity 80～90, and proofing period is 40 minutes～90 minutes.
Further, described step 7 refers under 97 ℃～100 ℃ conditions of temperature and steams, and the central temperature that is heated to steamed bun reaches 97 ℃ of constant temperature when above more than 30 minutes.
The advantage of the preparation method of fresh-keeping steamed bun of the present invention is as follows:
1, the preparation technology of leavening dough is unique, first with dried yeast powder, distiller's yeast and wheat flour, prepare leavening dough, by the leavening dough obtaining, it is bacterial classification, take wheat flour or corn flour or various starch or ground rice is culture medium, under natural room temperature, successively carry out four～six fermentations and obtain leavening dough, the process of making leavening dough has retained the traditional handicraft of spontaneous fermentation, and the detection method that combines again science is prepared the control of parameter.
2, before steaming technique through and leavening dough and ferment face, proof zymotechnique three times, steamed bun semifinished product is fully fermented, steam the steamed bun shape erecting, the mouthfeel that obtain good.
3, continous way proofs and steams, and steams to take the central temperature of steamed bun and reach 97 ℃ of constant temperature when above and be above standard in 30 minutes, sectional temperature-controlled, has that in compartment, heat utilization ratio is high, energy consumption is low, a control of microorganisms advantage accurately.
4, aseptic at the environment of wire wrapping, in batching not adding preservative agent, control precisely, packing while hot, guaranteed the quality of final products and edible security.Do not add the integrality that alkali has guaranteed nutritional labeling.
5, can add coarse cereals, Juice, slurry, fragment, bar, sheet to make fruits and vegetables steamed bun or mixed grain steamed bread according to local flavor and nutritional need, balanced in nutrition.
6, the steamed bun that method of the present invention obtains is without freezing preservation, through check, at normal-temperature fresh-keeping in the time of 90 days, do not detect staphylococcus aureus, Escherichia coli, mould number, can be instant in national standard, after carrying out re-heat, mouthfeel is good, and steamed bun aging phenomenon is not obvious.
Below in conjunction with the specific embodiment, the present invention is further explained.
The specific embodiment
Thinking of the present invention is: for the higher situation of shorter, fresh-keeping cost of existing steamed bun product pot-life, carried out the research of fresh-keeping steamed bun preparation method, by theory analysis and repeated tests, summed up making step and technological parameter.Concrete process of the test is as follows:
One, the selection of fermentation kind
Existing fermentation mode fresh-keeping effect is poor, and freshness date is shorter.Inventor adjusts test by repeatedly filling a prescription and obtains steaming the needed leavening dough of steamed bun, use this leavening dough to carry out the steamed bun that ferment making goes out, carry out the steamed bun of ferment making with existing employing dry ferment, yeast powder or alkali, in same steamer, steaming temperature, steaming time and technology of the package, all under identical condition, the steamed bun product freshness date that the present invention obtains is the longest.
Two, determine fermentation times
Leavening dough has been carried out to the fermentation times Optimum Experiment of leavening dough, I haven't seen you for ages affects ferment face, the raw fermentation of embryo and the quality of finished product steamed bun for fermentation times; The yeast-bitten tart flavour of finished product steamed bun is just larger.Ferment respectively four times, five times, six times, seven times, eight times, nine times, respectively take appropriate leavening dough, by with leavening dough and ferment face and face, under the same terms of same steaming car, carry out green compact and proof and steam, the leavening dough that definite fermentation is five times is from the matter structure of vigor, steamed bun, the leavening dough that local flavor is all better than other fermentation times.
Three, do not add alkali
In the process of steamed sweet bun, add alkali and be in and the tart flavour that produces due to yeast-bitten of dough.Owing to adding the amount of alkali, with the degree of dough leavening, determine, every batch of dough is all variant, therefore can not standardization add, and makes the taste of final products steamed bun be difficult to unified.Meanwhile, add alkali B family vitamin in flour is damaged, from nutrition aspect, see the not science of alkali that adds.This method does not add alkali in manufacturing process, obtain wheat fragrance, the ferment thick flavor of steamed bun, acidity is moderate, reason is to have controlled well to make and each step process of leavening dough and ferment face, raw embryo fermentation (proofing) from leavening dough, do not allow its yeast-bitten, reach acidity moderate and retained B family vitamin.
Four, determine steaming temperature and time
The steamed bun that raw embryo has been proofed enters after steam box, and the steam flow rate that enters steam box used is moderate, and admission is excessive, steams steamed bun surface in process and easily bubbles, and appearance is brightless tenderly white; Enter steam too small, easily distortion in steaming process, this is to have slowly larger fermentation to produce because heat up.According to repeated multiple times test, finally, to enter steam box 9 minutes～10 minutes time, when steam box temperature rises to 97 ℃～100 ℃, the steamed bun outward appearance, quality, the local flavor that steam are best.With this standard, determine under different steam pressures, adjust the size of air intake valve.
Steaming time is that to kill microorganism in steamed bun and the complete gelatinization of starch be object and definite.According to repeated multiple times test and the heat conducting mensuration of F value, diameter is 10cm, highly for 7cm, and the steamed bun central temperature that cooks rear water content 38%～39% reaches 97 ℃～100 ℃ needs 40 minutes～45 minutes.According to interrelated data, subtilis spore, when 100 ℃ of temperature, needs 30 minutes just can kill, thus when steamed bun central temperature reaches 97 ℃～100 ℃ constant temperature more than 30 minutes, all microorganisms in steamed bun are thoroughly killed, made starch obtain complete gelatinization simultaneously.
In order to verify the validity of method of the present invention, inventor provides following embodiment, it should be noted that, the present embodiment is followed technical scheme of the present invention and implemented, but the present invention's scope required for protection is not limited to following embodiment.
Embodiment 1:
1, make leavening dough: at 16 o'clock in afternoon on October 2nd, 2013,25 ℃ of room temperatures, pour 6000g water into fermenting case, then pour 725g leavening dough and 40g distiller's yeast stirring thawing into, finally pour 840g wheat flour into and stir evenly; In at 7 o'clock in the morning on October 3rd, 2013,21 ℃ of room temperatures, add 1000g corn flour and stir evenly; In at 10 o'clock in the morning on October 3rd, 2013,22 ℃ of room temperatures, add 1000g corn flour and stir evenly; At at 13 o'clock at noon October 3, at 26 ℃, add 1000g corn flour and stir evenly; In at 16 o'clock in afternoon October 3,25 ℃ of room temperatures, add 3500g corn flour, add white wine 50g simultaneously, shakeout and be placed in the indoor of ventilation after stirring evenly, and spontaneous fermentation, air-dry, stirs once, after 2 days, obtain leavening dough for every 2 hours.
Leavening dough is identical with the technical process of above-mentioned making leavening dough, only raw material leavening dough is replaced with dry ferment.Dry ferment is selected peace flag board dry ferment, and distiller's yeast is selected the limited public honeybee board distiller's yeast of producing of Suzhou oil and foodstuffs.
2 and leavening dough: in the leavening dough that step 1 is obtained, every 1 jin of leavening dough is poured fermenting case into and added 3 jin of water to melt, then adds 3 jin of flour to mix thoroughly, 35 ℃ of bottom fermentations 4 hours.
3 with ferment face: in 7 jin of leavening dough that obtain to step 2, add 13 jin of flour with after 4.5 jin of water with become dough, the temperature of water is 35 ℃; Under 35 ℃ of conditions, in fermenting case, ferment and within 7 hours, obtain ferment face.
4 and face: according to adding 0.35 jin, ferment face in flour per jin, add the ratio of 0.42 jin, water, adopt dough mixing machine and face.Amount of water is adjusted water addition ratio example according to the soft or hard of different designs and varieties and required dough.
5, knead dough: will after the face piece piecemeal of becoming reconciled, adopt dough kneeding machine kneading, guarantee that dough sheet smooth interior is without bubble.
6, moulding: adopt machine or complete the moulding of steamed bun semifinished product by hand, putting into steaming car after packing in steaming plate.
7, proof: steaming car is pushed to fermentation room and proof, proof 35 ℃ of temperature, humidity is 80, and proofing period is 40 minutes.Adopt the wind that flows to guarantee that temperature is even.
8, steam: adopt tunnel type to steam equipment and steam, steaming temperature is 100 ℃, be heated to steamed bun central temperature and reach 97 ℃ of constant temperature when above 30 minutes, the steamed bun that obtains steaming.
9, packing: pack sealing in gnotobasis.The sterile device adopting is that the patent No. is ZL201120416554.1, title: hot-packaged fresh-keeping wheaten foods purifies packing device to carry out, and it is ZL200920033861.4 that packaging facilities adopts the patent No., title: hot charging flour-made food fresh-keeping packaging machine completes packing.
10, check: check whether packing of product sealing is qualified.
11, observe: normal temperature 3 days.
12, warehouse-in: qualified products packing is incorporated to warehouse for finished product.
The steamed bun product that the present embodiment obtains through check, at normal-temperature fresh-keeping, in the time of 90 days, do not detect staphylococcus aureus, Escherichia coli, mould number, can be instant in national standard, carry out re-heat after mouthfeel good, steamed bun aging phenomenon is not obvious.
Embodiment 2:
1, make leavening dough: under room temperature, first pour 6000g water into fermenting case, then pour 725g leavening dough and 40g distiller's yeast stirring thawing into, finally pour 840g wheat flour into and stir evenly fermentation 8 hours; Secondly continuously ferment as follows 2 times: add 1000g wheat flour and stir evenly fermentation 9 hours; Finally add 3500g wheat flour, add white wine 50g simultaneously, shakeout and be placed in the indoor of ventilation after stirring evenly, spontaneous fermentation, air-dry, stirs once, after 2 days, obtains leavening dough for every 1 hour.
Leavening dough is identical with the technical process of above-mentioned making leavening dough, only raw material leavening dough is replaced with dry ferment.Dry ferment and distiller's yeast are selected with embodiment 1.
2 and leavening dough: in the leavening dough that step 1 is obtained, every 1 jin of leavening dough is poured fermenting case into and added 3 jin of water to melt, then adds 3 jin of flour to mix thoroughly, 20 ℃ of bottom fermentations 8 hours.
3 with ferment face: in 7 jin of leavening dough that obtain to step 2, add 13 jin of flour with after 4.5 jin of water with become dough, the temperature of water is 20 ℃; Under 20 ℃ of conditions, in fermenting case, ferment and within 9 hours, obtain ferment face.
4 and face: according to adding 0.3 jin, ferment face in flour per jin, add the ratio of 0.45 jin, water, adopt dough mixing machine and face.Amount of water is adjusted water addition ratio example according to the soft or hard of different designs and varieties and required dough.
5, knead dough: will after the face piece piecemeal of becoming reconciled, adopt dough kneeding machine kneading, guarantee that dough sheet smooth interior is without bubble.
6, moulding: adopt machine or complete the moulding of steamed bun semifinished product by hand, putting into steaming car after packing in steaming plate.
7, proof: steaming car is pushed to fermentation room and proof, proof temperature 45 C, humidity is 80, and proofing period is 60 minutes.Adopt the wind that flows to guarantee that temperature is even.
8, steam: adopt tunnel type to steam equipment and steam, steaming temperature is 100 ℃, be heated to steamed bun central temperature and reach 97 ℃ of constant temperature when above 35 minutes, the steamed bun that obtains steaming.
9, packing: pack sealing in gnotobasis.The sterile device adopting is that the patent No. is ZL201120416554.1, title: hot-packaged fresh-keeping wheaten foods purifies packing device to carry out, and it is ZL200920033861.4 that packaging facilities adopts the patent No., title: hot charging flour-made food fresh-keeping packaging machine completes packing.
10, check: check whether packing of product sealing is qualified.
11, observe: normal temperature 3 days.
12, warehouse-in: qualified products packing is incorporated to warehouse for finished product.
The steamed bun product that the present embodiment obtains through check, at normal-temperature fresh-keeping, in the time of 90 days, do not detect staphylococcus aureus, Escherichia coli, mould number, can be instant in national standard, carry out re-heat after mouthfeel good, steamed bun aging phenomenon is not obvious.
Embodiment 3:
1, make leavening dough: under natural room temperature, according to weight, first pour 6000g water into fermenting case, then pour 725g leavening dough and 40g distiller's yeast stirring thawing into, finally pour 840g wheat flour into and stir evenly fermentation 8 hours; Secondly continuously ferment as follows 4 times: add 1000g wheat flour and stir evenly fermentation 3 hours; Finally add 3500g wheat flour, add white wine 50g simultaneously, shakeout and be placed in the indoor of ventilation after stirring evenly, spontaneous fermentation, air-dry, stirs once, after 2 days, obtains leavening dough for every 2 hours.
Leavening dough is identical with the technical process of above-mentioned making leavening dough, only raw material leavening dough is replaced with dry ferment.Dry ferment and distiller's yeast are selected with embodiment 1.
2 and leavening dough: in the leavening dough that step 1 is obtained, every 1 jin of leavening dough is poured fermenting case into and added 3 jin of water to melt, then adds 3 jin of flour to mix thoroughly, 45 ℃ of bottom fermentations 3 hours.
3 with ferment face: in 7 jin of leavening dough that obtain to step 2, add 13 jin of flour with after 4.5 jin of water with become dough, the temperature of water is 20 ℃; Under 45 ℃ of conditions, in fermenting case, ferment and within 5 hours, obtain ferment face.
4 and face: according to adding 0.5 jin, ferment face in flour per jin, add the ratio of 0.35 jin, water, adopt dough mixing machine and face.Amount of water is adjusted water addition ratio example according to the soft or hard of different designs and varieties and required dough.
5, knead dough: will after the face piece piecemeal of becoming reconciled, adopt dough kneeding machine kneading, guarantee that dough sheet smooth interior is without bubble.
6, moulding: adopt machine or complete the moulding of steamed bun semifinished product by hand, putting into steaming car after packing in steaming plate.
7, proof: steaming car is pushed to fermentation room and proof, proof temperature 45 C, humidity is 80, and proofing period is 60 minutes.Adopt the wind that flows to guarantee that temperature is even.
8, steam: adopt tunnel type to steam equipment and steam, steaming temperature is 100 ℃, be heated to steamed bun central temperature and reach 97 ℃ of constant temperature when above 90 minutes, the steamed bun that obtains steaming.
9, packing: pack sealing in gnotobasis.The sterile device adopting is that the patent No. is ZL201120416554.1, title: hot-packaged fresh-keeping wheaten foods purifies packing device to carry out, and it is ZL200920033861.4 that packaging facilities adopts the patent No., title: hot charging flour-made food fresh-keeping packaging machine completes packing.
10, check: check whether packing of product sealing is qualified.
11, observe: normal temperature 3 days.
12, warehouse-in: qualified products packing is incorporated to warehouse for finished product.
The steamed bun product that the present embodiment obtains through check, at normal-temperature fresh-keeping, in the time of 90 days, do not detect staphylococcus aureus, Escherichia coli, mould number, can be instant in national standard, carry out re-heat after mouthfeel good, steamed bun aging phenomenon is not obvious.
Claims (6)
1. a preparation method for fresh-keeping steamed bun, is characterized in that, comprises the steps:
Step 1, making leavening dough:
Under room temperature, according to weight, first 6000 parts of water, 725 parts of leavening dough and 40 parts of distiller's yeasts are mixed, then pour 840 parts of culture mediums into and mix after fermentation 8～15 hours; Secondly continuously ferment as follows 2～4 times: add 1000 parts of culture mediums to mix after fermentation 3～9 hours; Finally add 50 parts of 3500 parts of culture mediums and white wine simultaneously, after stirring evenly, shakeout indoor at the natural environment ventilating, within every 1～2 hour, stir once, after 2 days, obtain leavening dough;
Step 2 and leavening dough:
The leavening dough that step 1 is obtained is according to weight, adds 3 parts of water to melt, then adds 3 parts of flour to mix thoroughly, 20 ℃～45 ℃ bottom fermentations 3～8 hours in every 1 part of leavening dough;
Step 3 and ferment face:
The leavening dough obtaining to step 2 is according to weight, in every 7 parts of leavening dough, add 13 parts of flour with after 3.5～5.5 parts of water with become dough, the temperature of described water is 20 ℃～45 ℃; Under 20 ℃～45 ℃ conditions, in fermenting case, ferment 5～9 hours, obtain ferment face;
Step 4 and face: according to weight, to adding 0.3～0.5 part, ferment face in every 1 part of flour, adding 0.35～0.45 part, water, carry out and face;
Step 5, knead dough: will after the face piece piecemeal of becoming reconciled, carry out craft or dough kneeding machine kneading;
Step 6, moulding: according to the difference of designs and varieties, adopt machine or complete by hand the moulding of steamed bun semifinished product, can need faric making steamed stuffed bun or steamed twisted roll semifinished product according to taste;
Step 7, proof;
Step 8, steam the steamed bun that obtains steaming;
Step 9, packing, inspection, observation, warehouse-in.
2. the preparation method of fresh-keeping steamed bun as claimed in claim 1, it is characterized in that, the preparation method of described leavening dough is as follows: under natural room temperature, according to weight, 6000 parts of water, 725 parts of dry ferments and 40 parts of distiller's yeasts are mixed, then pour 840 parts of culture mediums into and mix after fermentation 8～15 hours; Add 1000 parts of culture mediums to mix after fermentation 3～9 hours; Add for the second time 1000 parts of culture mediums to mix after fermentation 3～9 hours; Add for the third time 1000 parts of culture mediums to mix after fermentation 3～9 hours; Finally add 50 parts of 3500 parts of culture mediums and white wine simultaneously, after stirring evenly, shakeout ventilation, within every 1～2 hour, stir once, after 2 days, obtain leavening dough.
3. the preparation method of fresh-keeping steamed bun as claimed in claim 1, is characterized in that, the culture medium in described step 1 is wheat flour, corn flour, various starch or ground rice.
4. the preparation method of fresh-keeping steamed bun as claimed in claim 1, is characterized in that, in described step 4, flour used is to adopt wheat flour or coarse cereal powder or coarse cereals sheet or fruits and vegetables fragment, bar, sheet and wheat flour mixed configuration; The mixed liquor that adds water or water and fruit, vegetable juice, juice during with face.
5. the preparation method of fresh-keeping steamed bun as claimed in claim 1, is characterized in that, described step 7 is that the steamed bun semifinished product of moulding is proofed, and proofs 30 ℃～45 ℃ of temperature, humidity 80～90, and proofing period is 40 minutes～90 minutes.
6. the preparation method of fresh-keeping steamed bun as claimed in claim 1, is characterized in that, described step 7 refers under 97 ℃～100 ℃ conditions of temperature and steam, and the central temperature that is heated to steamed bun reaches 97 ℃ of constant temperature when above more than 30 minutes.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587468.0A CN103652599B (en) | 2013-11-19 | 2013-11-19 | Preparation method for fresh-keeping steamed breads |
| PCT/CN2014/091683 WO2015074570A1 (en) | 2013-11-19 | 2014-11-19 | Method for manufacturing packaged steamed buns |
| US15/037,930 US20160286825A1 (en) | 2013-11-19 | 2014-11-19 | Method of manufacturing packaged steamed buns |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310587468.0A CN103652599B (en) | 2013-11-19 | 2013-11-19 | Preparation method for fresh-keeping steamed breads |
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| CN103652599A true CN103652599A (en) | 2014-03-26 |
| CN103652599B CN103652599B (en) | 2015-02-25 |
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| US (1) | US20160286825A1 (en) |
| CN (1) | CN103652599B (en) |
| WO (1) | WO2015074570A1 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886413A (en) * | 2015-05-11 | 2015-09-09 | 王建刚 | Jiaozi preparation technology and method of steaming steamed bread by jiaozi prepared by the preparation technology |
| CN105146281A (en) * | 2015-07-30 | 2015-12-16 | 北京旗舰食品集团有限公司 | Composition and method for preparing sourdough |
| CN105146318A (en) * | 2015-07-30 | 2015-12-16 | 北京旗舰食品集团有限公司 | Method for preparing leavening dough |
| CN105410630A (en) * | 2015-11-18 | 2016-03-23 | 河南兴泰科技实业有限公司 | Steamed buns with long quality guarantee period and suitable for long-distance delivery and preparation method of steamed buns |
| CN106072458A (en) * | 2016-06-23 | 2016-11-09 | 张斌社 | A kind of leaven and for preparing the application of Fermented Noodles |
| CN106418163A (en) * | 2016-09-19 | 2017-02-22 | 韦殿辉 | Rice wine potato health-care steamed buns and making method thereof |
| CN106666557A (en) * | 2015-11-11 | 2017-05-17 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Making method of pure potato flavored nutritious staple food |
| CN108142879A (en) * | 2017-12-27 | 2018-06-12 | 山东惠发食品股份有限公司 | A kind of konjaku vegetables coarse cereals packet and preparation method thereof |
| CN108617943A (en) * | 2018-04-04 | 2018-10-09 | 北京本乡良实面业有限责任公司 | A kind of acid face steamed bun and preparation method thereof and production system |
| CN113545381A (en) * | 2021-07-26 | 2021-10-26 | 冯成金 | Microbial fermentation process for food processing |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115918835A (en) * | 2021-09-23 | 2023-04-07 | 安琪酵母股份有限公司 | Natural biological preservative for flour products and preparation method and application thereof |
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- 2013-11-19 CN CN201310587468.0A patent/CN103652599B/en active Active
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- 2014-11-19 US US15/037,930 patent/US20160286825A1/en not_active Abandoned
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| CN1965659A (en) * | 2005-11-14 | 2007-05-23 | 李景秀 | Preparation method of quick-freezing steamed leavened bun |
| CN101088341A (en) * | 2006-06-13 | 2007-12-19 | 河南兴泰科技实业有限公司 | Method of prolonging preservation period of steamed bread |
| CN101124923A (en) * | 2007-09-18 | 2008-02-20 | 张斌社 | Fresh-keeping storing method for steamed bun products |
| CN102823805A (en) * | 2011-06-14 | 2012-12-19 | 天津神辉科技有限公司 | Processing method for anti-aging steamed bread |
| CN102293439A (en) * | 2011-07-06 | 2011-12-28 | 卫凯进 | Fresh-keeping and anti-mildew packaging and storing method for steamed bread |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886413A (en) * | 2015-05-11 | 2015-09-09 | 王建刚 | Jiaozi preparation technology and method of steaming steamed bread by jiaozi prepared by the preparation technology |
| CN105146281A (en) * | 2015-07-30 | 2015-12-16 | 北京旗舰食品集团有限公司 | Composition and method for preparing sourdough |
| CN105146318A (en) * | 2015-07-30 | 2015-12-16 | 北京旗舰食品集团有限公司 | Method for preparing leavening dough |
| CN106666557A (en) * | 2015-11-11 | 2017-05-17 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Making method of pure potato flavored nutritious staple food |
| CN105410630A (en) * | 2015-11-18 | 2016-03-23 | 河南兴泰科技实业有限公司 | Steamed buns with long quality guarantee period and suitable for long-distance delivery and preparation method of steamed buns |
| CN106072458A (en) * | 2016-06-23 | 2016-11-09 | 张斌社 | A kind of leaven and for preparing the application of Fermented Noodles |
| CN106418163A (en) * | 2016-09-19 | 2017-02-22 | 韦殿辉 | Rice wine potato health-care steamed buns and making method thereof |
| CN108142879A (en) * | 2017-12-27 | 2018-06-12 | 山东惠发食品股份有限公司 | A kind of konjaku vegetables coarse cereals packet and preparation method thereof |
| CN108617943A (en) * | 2018-04-04 | 2018-10-09 | 北京本乡良实面业有限责任公司 | A kind of acid face steamed bun and preparation method thereof and production system |
| CN108617943B (en) * | 2018-04-04 | 2021-07-30 | 北京本乡良实面业有限责任公司 | Sour steamed bread, and making method and production system thereof |
| CN113545381A (en) * | 2021-07-26 | 2021-10-26 | 冯成金 | Microbial fermentation process for food processing |
| CN113545381B (en) * | 2021-07-26 | 2024-03-22 | 天津市大桥道食品有限公司 | Microbial fermentation process for food processing |
Also Published As
| Publication number | Publication date |
|---|---|
| US20160286825A1 (en) | 2016-10-06 |
| CN103652599B (en) | 2015-02-25 |
| WO2015074570A1 (en) | 2015-05-28 |
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